Frittata Bites with Chard, Sausage, and Feta

April 15, 2011

This slightly modified frittata recipe from Epicurious is by far the best frittata I’ve ever tasted. I think it’s the feta cheese that really makes it unique – it’s not so much that you can distinctly taste the feta, it’s more that like with many of the best recipes, the whole is greater than the sum of its parts. And the little nuggets of sausage throughout also add a lot to the dish, in terms of both texture and flavor, especially if you buy a spicier sausage. It actually takes pretty decent cold, too – which makes it a versatile batch cooking lunch.

The Paleo books that I have read don’t use dairy products; cream, cheeses, etc. but I see that you do use them in your recipies. Do you consider those paleo? Also I read your information about “dark chocolate” and I’m a little confused. If I buy a candy bar that is listed as having 85% cacao on the front and the ingredients read ” cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla flavor” is this true dark chocolate or not? Thank you for any information you can give me as answers to my questions.